This study aimed to investigate the effects of job satisfaction and self-esteem on psychological burnout in dietitians at a geriatric hospital in Busan. The survey was conducted from July 8 to August 31, 2014, and the data were analyzed using the SPSS program. The age group of over 36 years showed higher job satisfaction than the `Under 25` group. Subjects that worked less than 2 years at their present jobs showed lower job satisfaction in job-itself than the `Over 4 years` group did, and those who worked less than 1 year showed lower job satisfaction in terms of communication, appraisal compensation, and co-workers than did the other groups. Those who worked in `100~149 bed` hospitals showed higher job satisfaction than those in the `Under 100 bed` group did. `Over 200 bed` hospital dietitians showed higher satisfaction in supervision of superiors than did the other groups. Their experience of psychological burnout turned out to be 2.39 out of 5. Psychological burnout had a negative relationship with job satisfaction and self-esteem. Higher emotional exhaustion correlated with lower satisfaction in job-itself, less communication, and less supervision of superiors. Dehumanization correlated with lower satisfaction in job-itself, lower self-esteem, and worse communication, and while decreased personal achievement correlated with lower self-esteem, worse co-workers, lower satisfaction in job-itself, worse appraisal compensation, and worse communication. These results suggest that it would be effective for prevention and management of psychological burnout to mediate factors of job-itself, communication, supervision of superiors, co-worker, and appraisal compensation of dietitians in geriatric hospitals.

Diet is closely related to an economic level, but few studies have reported on the relationship between the economic level and eating habits, especially in college students. Therefore, this study was conducted to clarify differences in eating habits with a focus on processed foods according to allowance level in college students. This study was a cross-sectional survey of 500 college students using a questionnaire. The questionnaire consisted of general characteristics, eating behaviors, purchase of processed foods, and preference and intake frequency of processed foods. All subjects were classified based on monthly allowance: less than \300,000 (n

This study was aimed to investigate management conditions and dietitians` perception for improvement of school milk programs. Using an online sampling method, collected data from 1,723 dietitians nationwide were analyzed. The results show that 44.4% of respondents carried out the cyclic school milk program, providing various types of dairy products either weekly or monthly. Further, 80.3% of respondents answered that preference survey results were a determining factor in their choice of school milk provider, and 55.9% said that a school steering committee made the decision on relevant facts of the school milk program. For diversification of school milk type, 60.5% of respondents wanted to maintain the current system, and 39.5% answered that milk type needed to be diversified. The respondents preferred fermented milk products, functional milk, and processed milk, in order, if school milk type is diversified. To improve perception and knowledge about milk, 66.0% of respondents thought that nutrition education by a nutrition teacher would be the most effective, and parent`s letters or a nutrition newsletter would be helpful. More than half of respondents (55.0%) disagreed with a merged program for school foodservice and milk.

The purpose of this study was to assess risk factors associated with food insecurity in the Korean elderly aged over 65 years using data from the Korea National Health & Nutrition Examination Survey 2013 (KNHANES VI). A total of 1,200 subjects were analyzed among the participants of the KNHANES 2013 by using SPSS statistics complex samples (ver. 21.0). Food insecurity was measured by using the modified US Household Food Security/Hunger Survey Module. Thirteen percent of subjects lived in food insecure households. There were differences in the prevalence of food insecurity according to sex, educational level, income level, and household structure. Mean age of the food insecurity group was significantly higher than that of the food security group. The results of logistic regression analysis showed that food insecurity was significantly associated with alcohol intake (OR: 1.82), prevalence of melancholy (OR: 2.07) and suicidal thoughts (OR: 2.67), and intake deficiency of energy (OR: 1.60), calcium (OR: 1.97), iron (OR: 1.97), potassium (OR: 1.96), riboflavin (OR: 1.76), and niacin (OR: 1.64), while not with smoking, physical activity, chronic diseases including obesity, anemia, diabetes, and osteoarthritis, and deficiency of protein, vitamin A, thiamin and vitamin C. These findings suggest that food insecurity is strongly related to mental health and certain nutrient intakes. Prospective research is needed to establish the effects of food insecurity on chronic diseases.

This study investigated the main dishes of menus at university faculty cafeterias to understand current lunch menu trends. A sample of 1040 menus was collected from Internet homepages of 52 universities between March and May, 2014. The main dishes of menus were categorized into six groups based on main ingredients and cooking methods. The most frequently served main dish ingredient was pork followed by fish/seafood, and poultry. Pork dishes and chicken dishes were mainly roasted, pan fried, or deep fried with various carbohydrate ingredients to bulk them up. Large amounts of chili pepper, corn syrup, and oil were added to improve the bland flavor of these dishes, which contain starchy ingredients. In contrast to pork dishes or chicken dishes, 40.2% of beef dishes was served in a more traditional way as soup. Fewer kinds of fish or seafood were used, and the cooking methods also lacked diversity. In conclusion, main dish menus at university faculty cafeterias have undergone changes in terms of ingredients and cooking methods. Meat dishes cooked using traditional methods are becoming less common, especially for pork and chicken dishes, which are quite sweet, salty, and spicy. Extensive use of carbohydrate ingredients was found in some meat dishes and side dishes in one-dish meals.

This article aimed to investigate problems relating to medical tourism based on a review of medical tourism reports and statistics in the global healthcare industry. To be a leading nation in the global healthcare industry, the needs and culture of many peoples, including Muslims, should be considered. Qualified medical services by JCI certification, including nutrition services, will provide opportunities to participate in the international and Asia medical tourism markets. In this article, the definitions of medical tourism, medical service, Halal and Haram, nutrition service for inbound Muslim patients, and Halal food supply in Korea were examined for medical service improvement. Mutual assistance between the government and private enterprise, sharing of medical service information, and construction of a cooperative network system are needed and should be supported by the government.